This organically cultivated sheng style (raw) pu-erh is harvested from full-grown tea trees growing in the famous ancient tea forests situated on the Bulang Mountains. This region is the southernmost tip of China's Yunnan Province is widely considered to be the birthplace of tea. The leaves are hand plucked, allowed to wither and oxidize to a level of about 10% prior to being hand-rolled then slowly dried in the sun.
This Pu Erh Tea has a strong, earthy yet clean and smooth flavor, with a dark amber liquor when brewed and an aroma that is reminiscent of rich garden soil.
Brewing Guide: For young raw Pu-erh, avoid boiling hot water. The water should be brought to a boil, then cooled to about 185°, and the tea leaves should be brewed quickly. The general rule of thumb is that if the natural flavor of the tea is strong, the temperature of the water should be lower and the brewing time should be short. If the flavor is softer, then you will want to use water with a higher temperature and brew a few seconds longer.